Chopping boards, Thermometers, Measures and scales, Waste trays or bowls, Kitchen
scissors, Strainer (chinois) and filter paper, Mouli, Saucepans, Stockpots, Steam kettle
stockpots, Roasting dishes, Ladles, Greaseproof paper, Muslin or tammy cloth, Food
processor, Mixer, Hand-held stick mixer, Blender, Stove top burners, Oven
You’re making a very large quantity (100 L) of vegetable stock. What equipment would
you use to cook the stock?
Q10: What are three things you should check when assembling equipment?
Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you
Q12: Identify four safe operational practices to follow when using a food processor or other
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